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Mountain
Grounds
Coffee & Eatery
Fearless Indonesian Coffee
Espresso
One Of Great Coffee
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano. Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief. Although the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, the caffeine content of "typical" servings of espresso vs drip brew are 120 to 170 mg vs 150 to 200 mg. Source from Wikipedia.
Introducing
Pour-over Coffee
taste.
Some cafes in Jakarta are being fevered by the method of pour over or drip coffee as a form of coffee presentation that is popular here. French press is quite practical, but it still needs to be cleaned for reuse with a little risk of breaking if not careful, but brewing with Hario Drip just a waste of coffee and paper filters. It's just that the preparation requires a little precision because some coffee and water ratios must be measured and weighed accurately. Try and feel how the aroma of intense coffee since the process of pre inufusion last hingg water poured by the method that became one carried by the third wave movement. "Ready to cup Joe".
In addition to the coffee grinder or grinder tool, a tool that is almost always mentioned in all the articles on the blog because of its very fundamental position, we can buy coffee drip in various coffee shops. There are various brands, all have advantages and disadvantages masing2 especially in terms of quality of materials. But everyday I keep using the brand Hario when want to brew coffee with this method. Unfortunately Hario made from ceramic has not been sold in Indonesia, but in addition to more robust, this material can store heat longer than acrylic like the V60 model.
Drip should be equipped with a filter paper, there is a white color (already in bleach) and yellowish (non bleach). Although not in bleach or given chemicals for bleach, the paper should still be rinsed with hot water during the preparation phase later.
Third and no less important is the digital scales, can be found in the store tools and cake with brands Tanita, Heles, and Acis, with a price range of 300-500 thousand, except the Digi Scale brand that cost one million upwards. Why need digital scales? Some coffee brewing procedures with pour over are using heavy systems and of course should be measured by a scales. Source Cikopi.
Coffee Roasting
Roast
​Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.
The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roast.
The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. In the 19th century, various patents were awarded in the U.S. and Europe for commercial roasters, to allow for large batches of coffee. In the 1950s just as instant coffee was becoming a popular coffee drink, speciality coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more speciality coffee houses were founded, ones that offered a variety of roasts and beans from around the world. In the 1980s and 1990s, the gourmet coffee industry experienced great growth.
